healthy schools | STUDENT LUNCHES
the winning lunch!
Top Left: Student
chefs Lashonda Livingston, Aljibri Reed, Henry Walton, Cari Smith, and Jakaia Franklin prepare to present their healthy school lunch to members of Congress at a briefing on the future of school food.
Top Right: Student chef Cari Smith with the winning school lunch that her team designed: chicken-vegetable jambalaya with jalapeno cornbread and cucumber salad.
Left: Student chefs from Tilden High School (L-R) Aljibri Reed, Cari Smith, Elyssa Ford, Lashonda Livingston, and Henry Walton.
Photos courtesy of the Healthy School Campaign
announcements on the White House lawn, school food is getting more attention than many advocates say they’ve seen in years.
And many schools are already leading the way by making healthy changes within the constraints of their very tight budgets. In Chicago, for example, school food leaders added more fruits and vegetables, removed trans fats and whole milk, and eliminated the use of deep fryers. The district even serves locally-grown fresh or flash- frozen produce several times a week, an element that Cooking up Change teams integrated into their menus.
The Tilden team’s first-place meal - vegetable and chicken jambalaya with spicy cheesy cornbread and side salad
48 building healthier communities
- will be served to students nationwide and in the US House of Representatives cafeteria. Team members will travel to DC to meet with Assistant White House chef Sam Kass and speak up about the need for healthy, tasty school food.
“We looked to southern traditions for inspiration for our meal,” said Aljibri Reed, a junior on the Tilden team. “We worked as a family on our ideas, and besides using healthy ingredients, made our dish with love.”
Student teams created their meals in consultation with their culinary instructors, volunteer chef mentors, and dietitians from Cooking up Change sponsor Chartwells-Thompson Hospitality, which operates CPS’ school food program. The lunches
students designed exceeded USDA nutrition standards and only included ingredients available for school cafeteria managers to order. The meals could require no more than six steps to prepare so that they can be replicated in school kitchens across the US.
“Our hope is that Cooking up Change and this tasty lunch ignite an energy for healthy food among students, teachers ,and advocates across the country,” said Davis. “Healthy school meals are essential ingredients for student health and learning.”
Information | Web
+ www.cookingupchange.org + www.healthyschoolscampaign.org
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68